These tacos are a fresh take on a seafood classic. The coconut crust adds a slightly sweet, crispy coating to the fish, creating a delightful contrast to tangy slaw, creamy sauces, and soft tortillas. They’re easy to make, fun to customize, and perfect for everything from casual dinners to summer gatherings. Plus, they feel indulgent while still being light and refreshing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
White fish fillets (such as cod, tilapia, or mahi-mahi)
Prepare three shallow bowls: one with flour mixed with salt, pepper, garlic powder, and paprika; one with beaten eggs; and one with a mix of shredded coconut and panko breadcrumbs.
Dredge each piece of fish in flour, then dip into egg, and coat with the coconut-panko mixture.
Heat oil in a skillet over medium-high heat.
Fry the fish pieces until golden brown and cooked through, about 2–3 minutes per side. Remove and place on paper towels to drain excess oil.
Warm the tortillas in a dry skillet or microwave.
Assemble the tacos: place slaw or shredded cabbage in the tortilla, add coconut crusted fish, and top with your choice of sauce, avocado, and cilantro.
Serve immediately with lime wedges on the side.
Servings and timing
This recipe serves 4 people (approximately 8 tacos). Total time is about 30–35 minutes: 15 minutes prep, 15–20 minutes cooking.
Variations
Baked version: Bake the coconut-crusted fish in a 425°F oven for 12–15 minutes instead of frying.
Gluten-free: Use gluten-free flour and breadcrumbs, and serve in corn tortillas.
Spicy option: Add cayenne pepper to the flour mixture or drizzle with sriracha mayo.
Tropical twist: Top with pineapple or mango salsa for a fruity contrast.
Sauce swap: Try chipotle crema, cilantro lime sauce, or plain Greek yogurt for different flavor profiles.
Storage/Reheating
Store leftover fish separately from the tortillas and toppings in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or skillet to retain crispiness. Avoid microwaving the fish if possible, as it may become soggy. Reassemble tacos just before serving.
FAQs
What type of fish works best for coconut crusted tacos?
White, flaky fish like cod, tilapia, or mahi-mahi are ideal for this recipe because they hold up well to frying and pair nicely with the coconut flavor.
Can I bake the fish instead of frying?
Yes, you can bake the coconut crusted fish at 425°F for 12–15 minutes or until golden and fully cooked.
Is sweetened or unsweetened coconut better?
Use unsweetened shredded coconut to avoid overpowering sweetness and to better balance the savory flavors.
Can I make this recipe ahead of time?
You can prepare the coconut-crusted fish ahead and reheat in the oven, but it’s best enjoyed fresh for maximum crunch.
What sauces go well with these tacos?
Spicy mayo, cilantro lime crema, chipotle aioli, or avocado sauce all pair well with the tropical flavor of the fish.
How do I keep the coating from falling off?
Make sure to pat the fish dry and firmly press the coconut-panko coating onto each piece. Chill for 10 minutes before frying if time allows.
Can I use frozen fish?
Yes, just make sure it’s fully thawed and patted dry before coating and cooking.
How do I make the tacos extra crispy?
Double-coat the fish or fry in small batches to avoid overcrowding the pan, which can lower the oil temperature.
Are these tacos spicy?
The base recipe is mild, but you can easily adjust the heat with spicy sauces or seasonings.
What sides go well with coconut fish tacos?
Great options include black beans, cilantro-lime rice, tropical fruit salad, or grilled corn.
Conclusion
Coconut Crusted Fish Tacos are a vibrant and flavorful twist on the traditional taco that’s sure to impress. With their crispy texture, tropical flavor, and customizable toppings, they’re a fun and satisfying meal for any occasion. Whether you serve them on a sunny weekend or for a quick dinner, these tacos bring bold flavor and freshness to your table.
Coconut Crusted Fish Tacos are crispy, tropical-inspired tacos featuring golden fish fillets coated in shredded coconut and panko, served in warm tortillas with fresh slaw and zesty toppings. A light yet indulgent meal perfect for any taco night.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings (8 tacos)
Category:Main Course
Method:Frying
Cuisine:Fusion
Diet:Low Lactose
Ingredients
1 lb white fish fillets (cod, tilapia, or mahi-mahi)
1/2 cup shredded unsweetened coconut
1/2 cup panko breadcrumbs
2 eggs, beaten
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 cup olive oil or neutral cooking oil (for frying)
Prepare three shallow bowls: one with flour mixed with salt, pepper, garlic powder, and paprika; one with beaten eggs; and one with shredded coconut mixed with panko breadcrumbs.
Dredge each fish piece in the flour, dip in the egg, then coat with the coconut-panko mixture, pressing to adhere.
Heat oil in a skillet over medium-high heat.
Fry fish pieces for 2–3 minutes per side until golden brown and cooked through. Remove and drain on paper towels.
Warm tortillas in a dry skillet or microwave.
Assemble tacos: add slaw to each tortilla, top with coconut crusted fish, and garnish with sauce, avocado, and cilantro.
Serve immediately with lime wedges on the side.
Notes
Bake the fish at 425°F for 12–15 minutes for a lighter option.Use gluten-free flour and breadcrumbs to make it gluten-free.Add cayenne to the flour or drizzle with spicy mayo for heat.Mango or pineapple salsa adds a great tropical contrast.Reheat leftover fish in a skillet or toaster oven for best texture.
